I live about 5 blocks away from a dangerously good vegan ice cream shop called Stogo. All of their ice cream is agave sweetened, they use organic ingredients, and it is really good. As I said, it’s dangerously good. Every once in awhile, Gennaro, being the keeper that he is, brings me home a pint of the coffee ice cream. Just because. I remember one particularly trying finals week when I just ate Stogo’s coffee ice cream for breakfast one day before an exam. I know ice cream for breakfast — even vegan, organic, sugar free ice cream — is not really in keeping with the otherwise healthful lifestyle I’ve embraced since embarking on an allergy-free diet. But sometimes life demands demands a little reckless gratification, like coffee ice cream in the morning. Below is a photo I took of a half-eaten bowl of Stogo’s coffee ice cream over warm brownies — one of my favorite treats.
As much as I enjoy a ready-to-eat pint every once in awhile, I’ve always been curious about making my own vegan ice cream at home. What’s stopped me up until this point is the simple fact that I don’t own an ice cream maker, which I thought was a deal-breaker when it came to homemade ice cream. Turns out, I thought wrong. With the likes of Dave Lebovitz explaining that a good quality product can come straight from the freezer(with a little patience and some manual labor, that is), I was all about it.
Why not just buy an ice cream maker? My poor kitchen just can’t take another gadget, I’m afraid. With little space and lots of old pots and pans practically falling out of the cupboards when we open them, an ice cream maker just doesn’t seem like a great idea right now. Maybe when we overhaul the kitchen come wedding time in August, we’ll create some extra room. But I’m afraid an ice cream maker sounds like more effort than it’s worth at the moment — the effort being finding a place to put it!
So, I’d rather transfer my effort into making a slightly more labor-intensive ice cream without a machine. The end result is inevitably a bit icier, but it’s quite tasty and makes for a great low carb, no-bake vegan dessert. The intermittant blending is really to create some air and get a nice fluff. It also helps to break up the ice crystals that will tend to form when anything freezes directly from liquid to solid. Enjoy this ice cream right away out of the freezer, as it tends to melt a little quicker than traditionally-made ice cream. It’s great topped with diced, fresh mango or toasted, flaked coconut.
Vegan Mango Ice Cream:
1 13.5-oz. can coconut milk (not light)
2 tablespoons coconut oil
2/3 cup agave nectar
1 tablespoons fresh squeezed lime juice
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 teaspoon Ener-G egg replacer
10 oz. frozen mango chunks (about 2 heaping cups)
1. Blend all ingredients except mango in a blender. Add mango and blend until smooth and no chunks remain. Pour into a glass baking dish with a lid. Place in freezer.
2. Freeze mixture for up to 6 hours (may take less or more time, depending on freezer), removing every hour and a half to two hours to beat mixture. Beat using handheld electric blades or an immersion blender until ice cream is fluffy. Return to freezer and repeat a few times until desired texture is reached. Best when enjoyed shortly after preparing.